Doi Chicken Recipe /Doi Chicken/Doi Murgi / Dahi Chicken

Doi Chicken Recipe /Doi Chicken/Doi Murgi / Dahi Chicken

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This Doi Chicken or Dahi Chicken recipe is very easy to assemble and prepare yet very tasty and yummy.This is basically Chicken prepared with doi/curd/yoghurt along with other aromatics.You can adjust the curry consistency as per your personal preference,I personally make it a gravy.Try it out,you won't be disappointed  :-).

PreparationTime- Chicken marination 1 hour and other preparation 10 min

Cooking Time - 25-30 min

Ingredients for chicken marination:-

1. Chicken around 1 pound (approx 500 grams)
2. Little more than 1/2 cup of Curd/Yoghurt/Doi
3. 1 and 1/2 teaspoon of Garlic crushed in a mortar and pestle/hamaldista
4. 1/2 teaspoon of Ginger crushed in a mortar and pestle/hamaldista
5. Powdered Spices ( 1 teaspoon Paprika/Kashmiri Chili Powder  + 2 teaspoon coriander/dhoney powder + 1/4 teaspoon turmeric powder + Salt as per your taste )
6. Preferably Mustard oil ( or any other cooking oil ) 1 tabelspoon1


Ingredients for the gravy :-

1. 1 and 1/2 cups of sliced onion
2. 2 fresh chili
3. 2 teaspoon of crushed garlic
4. 1/2 teaspoon of crushed ginger
5. Whole spices [2 bay leaves + 2 cloves/lobongo + 2  green cardamoms + 1/4 teaspoon- 1/2 teaspoon whole black peppercorns/golmorich  (depending on your preference)].
6. Spice mixture ( 1/2 inch cinnamon /darchini + 1/4 whole black peppercorns/golmorich + 3 cloves + 4 green cardamoms + 1/2 Mace/Javetri + Black Cardamom only the seeds around 10 seeds)dry roast on a low flame for 30 - 40 seconds and then grind it)
7. 1/2 teaspoon of sugar.
8. Mustard Oil ( 2-3 tablespoon)
9.1 medium Potato quartered ( optional )
10 . Salt as per your taste.
11. Water as needed to prepare the gravy consistency as per your preference.


Preparation:-

1. Marinate the chicken with all the ingredients mentioned under marination and keep it in the refrigerator for 1 hour and if possible for 3 hours.
2. Cut/crush /chop the vegetables as mentioned above.
3. Prepare the  dry roasted spice mixture.

Cooking:-

1. Add little mustard oil in the cooking utensil and then fry the Potatoes with little turmeric powder and keep it aside.
2. Next add around 2 -3 tablespoon oil and heat it ,when warm then add the whole spices and let them infuse their flavours in the oil. Add the crushed  garlic and fry til it turns light brown.
3. Then add the sliced onion and fry til golden brown followed by the crushed ginger.Fry the ginger for 30 - 40 seconds and then add the marinated chicken.
4. Cook the chicken til oil seeps out and then add the potato , sugar,salt  and the dry roasted spice mixture and also add water (preferably warm)as needed ( I added around 1 and 1/2 cups ).
5.Cook covered opening and checking intermittently til done.Lastly add the crushed fresh chili and serve it with Rice/Roti/Paratha/Fried Rice.

Pictures:-

Baked Chicken Wings In Spicy Green Sauce

Baked Chicken Wings In Spicy Green Sauce

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Baked Chicken Wings In Spicy Green Sauce is an easy recipe which you can have as an appetizer or as dinner with a side of bread.Its easy,yummy and tasty.I categorized it under American since its a baked dish .

Preparation Time- Chicken Marination 1 hour
Cooking/Baking Time- 40-45 minutes and broiling 30 - 40 seconds (optional)

Ingredients for Chicken marination :-

1.  Chicken wings about 16-17 or you may use boneless/small pieces of chicken with bones if you cannot get chicken wings for this recipe but in that case the timing for baking may slightly vary.
2. 1/4 teaspoon Turmeric Powder
3. 1/4 teaspoon of Cayenne or Red Chili powder
4. 1/4 teaspoon of Paprika or Kashmiri Chili Powder
5. 1/4 teaspoon of black pepper powder
6. 1 teaspoon of crushed garlic in a mortar and pestle or hamaldista
7. Salt as per your taste I added around 1/2 teaspoon
8. 1/2 teaspoon of baking powder
9. 3 tablespoon of all purpose flour/Maida
10. 1 tablespoon of Olive oil

Ingredients for the green sauce:-

1. 2 tablespoon Habanero pepper chili sauce or use any green chili sauce.
2. 2 tablespoon of chopped cilantro/dhoney pata
3. Very little 1/4 th teaspoon of mint leaves/pudina
4. 1/2 teaspoon  fresh chili chopped ( use as per your heat preference)
5. Little less than one tablespoon of Lime juice
6. 1 tablespoon of White Vinegar
7. 2 tabelspoon red onion minced
8. 1/2 teaspoon of chopped ginger
9. 1/4th teaspoon of sugar

For sprinkling on the baked chicken:-

4. Rock salt /Black Salt/ bit nun

Preparation:-

1. Marinate the chicken wings with all the ingredients under marination and keep it in the refrigerator for around 1 hour.
2. Prepare the sauce with all the ingredients mentioned under ingredients for green sauce and keep it aside.
3. Grease the baking sheet with olive oil /cooking oil( I used my oven proof Iron Skillet )

Baking/Cooking:-

1. Pre heat the oven to 400 degree Fahrenheit  which is around 200 degree Celsius and bake for 40 - 45 minutes (total time)and after about 20-22 minutes turn the wings to the other side and continue baking until done .
2. After this I broiled the wings for around 30 - 40 seconds (this depends on your personal preference)
3. Lastly toss the Chicken in the prepared sauce and serve immediately after sprinkling rock salt/black salt.
4. Enjoy this easy,yummy recipe :-)

NOTE - Oven differs so the timing for baking may vary slightly so keep an eye .

Pictures:-

Bengali Chicken Stew Recipe or Chicken Stew Recipe Indian Style

Bengali Chicken Stew Recipe or Chicken Stew Recipe Indian Style

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Bengali Chicken Stew Recipe or Chicken Stew Recipe Indian Style is an easy,tasty recipe.I cooked it in a pressure cooker to save time but it can also be cooked in an open pot.It has vegetables and Chicken with minimum spices,goes well with bread or just as it is.

Preparation Time- 15 min
Cooking Time - 20-25 min

Ingredients for Chicken Stew Indian Style:-

1. Chicken with bones around 1 pound (approx 500 grams) marinated with Salt as per taste and Lime juice .
2. Mixed Vegetables of your choice [( I used 8-9 Beans,1 Carrots cut lengthwise, 1 big Potato or 2 medium Potatoes(quartered)] you may also use Raw Papaya.
3. 1/2 Tomato sliced about 1/2 cup (optional)
4.1 cup  Onion Sliced
5.Little less than 1/2 cup of  Onion paste
6. 1 teaspoon crushed garlic in a mortar and pestle/hamaldista
7. 1 inch ginger cut into thin circular shape.
8. Fresh chili sliced ( use as per your heat preference,I used Habanero and Indian chili )
9. Juice of 1 Lime /Lebu(Key lime)
10. Whole spices - 1 bay leaf,2 green cardamom/elaichi and pods opened,1/2 inch cinnamon/ darchini and 4 cloves/lobongo.
11. Oil Peanut/Sunflower/Canola/Vegetable oil
12. Butter ( 1 teaspoon) you may use little less or more.
13. 1/2  teaspoon whole coriander seeds and 1/2 teaspoon whole black peppercorns grind coarsely in a mixed and grinder.
14. Water as required.
15. Salt as per your taste.

Preparation:-

1. Blanch the beans and keep aside ( I like to blanch them and add at last after the stew is made so as to keep the beautiful green colour of the beans )
To blanch the beans wash  and clean them and drop them in a pot of boiling water with little salt and sugar and boil for 1-2 min,after this immediately drain the water with a strainer and immerse the beans in ice cold water or simply cold water and then take them out and keep them aside.
NOTE - you may skip this blanching process and straight away add the beans into the stew and cook.

2. Cut/slice/crush the vegetables as mentioned above in details under ingredients.

3. Marinate the chicken with salt and Lime/Lebu juice.

4. Grind the whole black peppercorns/golmorich and coriander seeds.

Cooking:-

1. I cooked this in a pressure cooker,so for this add oil in a pressure cooker and heat it,then add the whole spices, after this add the crushed garlic and fry til its light brown.Then add the sliced onion.
2. Fry the onion til it just wilts or becomes translucent ( not golden brown) and then add the onion paste and fry the onion paste until the raw smell is gone and oil seeps out.
3. Next add the ginger ( cut into circular shape) and fry for 30 - 40 seconds followed by the marinated chicken and fry the chicken for 2-3 minutes  then add the potatoes and the carrots and mix.
4. After again 2-3 minutes add warm water ( I added around 1 and 1/2 cups ) and also add salt as per your taste and mix.
5. Lastly now add the tomato (if using) and then pressure cook for 1 whistle and after that switch off and  let the pressure come down on its own. Then open and add the butter, blanched beans, ground black pepper and the coriander seeds and the sliced chili and mix.
6. Let it rest for 4-5 minutes and then serve it with side of toasted bread or just have it as it is and enjoy :-).

Pictures:-

Echorer Kofta Curry Niramish or Raw Jackfruit Kofta Curry Recipe

Echorer Kofta Curry Niramish or Raw Jackfruit Kofta Curry Recipe

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Echorer Kofta Curry or Raw Jackfruit Kofta Curry Recipe is a tasty  preparation,this one I prepared ( niramish) without using any onion or garlic.The gravy base is Yoghurt/curd and cashews with other spices,check it out.

Preparation Time - 15 -20 min
Cooking Time - 30 min

Ingredients for the Kofta Curry :-

1. Dry roasted Spice Mixture (Masala) -  1/2 tablespoon whole cumin + 1/2 tablespoon whole coriander seeds+ 1 javetri+1/2 inch cinnamon/darchini + 3 green cardamom/ elaichi + 4-5 cloves/lobongo(it will be used for Kofta as well as in the curry)

2. 14-15 salted cashews (1 and 1/2 tabelspoon ) + 1 tablespoon raisins( kismish)(soaked in water)

3. 1/2 cup yoghurt/curd

4. Whole Spices - 1 bay leaf + 2 green cardamom/elaichi + 1/8th teaspoon of Shahjeera

5. Powdered Spices ( 1/4th teaspoon turmeric powder+1/2 teaspoon paprika or kashmiri chili powder+1 teaspoon of coriander powder)

6. 1 tablespoon of crushed ginger in a mortar and pestle.

7. Oil (Canola/Sunflower/Mustard oil) around 1 tablespoon.

8. Ghee/clarified butter - 1 teaspoon.

9. 1/2 teaspoon of sugar.

10.Salt as per your taste.

11. Fresh Chili for garnish.

12. Water as needed to make the desired curry consistency.

Ingredients for the Raw Jackfruit Kofta :-

1. 300 grams Jack fruit (I used canned chopped Jackfruit and washed several times ) you can use fresh Jackfruit which tastes better than the canned ones.(pressure cooked it with little salt )

2. 1 teaspoon minced ginger.

3. 1/2 teaspoon of Coriander powder.

4. 1and 1/2 teaspoon of the dry roasted spice mixture

5. Salt as per your taste.

6. 1/4 th teaspoon of Sugar

7. Chopped fresh chili (optional)

8. 3 tablespoon all purpose flour/maida ( you may need a little less or little more )

9. Oil for shallow frying

Preparation :-

1. Pressure cook the raw Jackfruit with little slat and water (I needed 1 whistle ).

NOTE - Pressure cooker varies so you may need 1 whistle or may not need to whistle(just steam ) depending on the Jackfruit texture,over cooking can result into mushy soggy jackfruit so be careful.

2. Drain the Jackfruit and then mash it with all the ingredients mentioned under making kofta and make into balls.

3. Shallow fry it in oil and keep it aside.

4. Make a mixture of the powdered spice mixture and the yoghurt/curd and keep it aside.

5. Make a paste of cashews and raisins with little water.

Cooking:-

1. After making the koftas and frying them as stated under preparation we will prepare the gravy for the kofta curry.

2. You may use the same utensil which you used to fry the koftas.Reduce the amount of oil to around 1-2 tablespoon and then add the whole spices ( bay leaf+shah jeera+ green cardamom) let them infuse their flavours into the oil.

3. Next add the crushed ginger and fry for 30-40 second and then add the mixture of yoghurt/curd and the powdered spices ( stir vigorously to prevent the curd/yoghurt from curdling) also lower the flame or take it off the flame mix and then put it back on the flame.

4. When the oil seeps out from the curd and spice mixture add the cashew and raisin mixture and cook til its done,when done add the salt and sugar and add water as needed to make the curry consistency.

5. Bring it to a simmer,add the fresh chili( if you want more heat you may crush and add the fresh chili) and then add the Raw Jackfruit Kofta ( do not cook for long after adding the koftas in the curry as they may disintegrate ),just put the kofats then once turn them slowly ,cover and switch off and let them soak in the curry before serving.Just before serving you may add a teaspoon of ghee or clarified butter .

NOTE - the amount of curry can lessen as the koftas may take up the water from the curry so adjust accordingly.

6. This Raw Jackfruit Kofta Curry goes best with Fried rice/ Roti/Luchi/Paratha.

Pictures:-